Because of my eternal love for muffins, I couldn’t resist the recipe for Espresso Banana Muffins I saw in Super Natural Cooking by Heidi Swanson. I also had a stash of five ripe bananas in my freezer that were patiently waiting to be used in a baking recipe. It was time for the bananas to leave the freezer and make their way into the muffin recipe.

With ingredients like whole wheat flour, walnuts, fine espresso powder, and natural cane sugar, how could you go wrong with this recipe?

I also did a litle switcheroo of my own with the recipe. I substituted 1 cup of plain yogurt with plain Greek yogurt, trying to make the muffins as protein packed as could be. I also added a couple handfuls of chocolate chips to the batter as well. I love the combination of chocolate, banana, and walnuts. In fact, those three ingredients work really well in pancakes and have used them before for just that!

Whippin up the dry ingredients…

Oops…forgot about the walnuts in the oven. What toasted walnuts should not look like. My second attempt was more successful.

The wet ingredients…

Mixing the dry and wet ingredients…check out those espresso flakes!

Ready for the oven!

Close up! Walnuts sprinkled on top.

Ta da!

Mmmmmm….

These muffins turned out great! I enjoyed two of them for breakfast in the morning with my standard cup of black tea. I ended up freezing a few as well in a ziplock to save for later use. When I was ready for more muffins, I defrosted them and they tasted as good as new. I ended up microwaving a few as well and spread a little Earth Balance on them.

The subtle taste of espresso and chocolate in the morning was the perfect way to get me raring and ready to go in the morning. This muffin woman will definitely be baking these again in the future.

Happy weekend!

Peace, love, and food,

Kara

What’s your favorite muffin? Have you tried a good muffin recipe lately? Do you know the Muffin Man?